Healthy Indulgence

This year is all about style and simplicity: everyday hacks for enjoying and maintaining a fit lifestyle.  Girlhackz readers can be on the lookout for sweet and savory food trends, new tricks and tips for keeping food prep fun and simple, and the launch of NOSH by Christine Florio, which is making it easier than ever to bring style, sophistication, and fit living together.

 

Christine’s creativity and innovation will reach new levels as she breaks boundaries with the concept of fashion trends meeting food trends. Expect new creations like funky pasta dishes from the spiralizer, building rich, cheesy flavors and creamy textures with nutritional yeast, distinctly flavored sauces with healthy oils, coconut milk, homemade broths, natural thickeners, and tons of exploration with spices and herbs. Dessert lovers can look forward to guilt free sweets, with bases like almond and cashew meal, protein powder, powdered peanut butter, avocado, banana, and more. This year is about having fun with food prep by taking flavors and textures to the next level.

 

Entrepreneur, Christine Florio, is the creator and writer of girlhackz.com, a digital lifestyle hub providing tips for girls on the go.  She shares her favorite hacks for a fit, fun lifestyle in order to connect with the women of her generation.  Christine contributes to several publications throughout New York City and New Jersey, and has been featured on several shows, including The Dr. Oz Show.  She recently launched Nosh, a contemporary collection for toting food in style. Christine can be contacted at christineflorionyc@gmail.com.  Follow christineflorio_girlhackz on Instagram for daily updates on all things Nosh, fitness, food prep, everyday girlhackz, and more

 

 

Recipes 

Cashew Orange Cake

 

Ingredients:

3 eggs

1 Tbls. vanilla extract

¾ cup coconut oil, melted, plus 1 teaspoon

Zest of 1 orange

2 cups cashew flour

1 cup coconut flour, sifted

1 cup coconut sugar

1 tsp. baking soda

½ tsp. sea salt

¼ cup dark chocolate chips

 

To make:

For the cake, preheat oven to 350°. Add all wet ingredients to a mixer bowl, and mix on low until combined. Add dry ingredients, and mix on medium speed until combined and formed into a batter. Pour into a 9” round cake pan. Bake for 30 minutes, until a toothpick is inserted and comes out clean. Set aside to cool.

 

For the drizzle, once the cake is cool, put the chocolate chips and 1 tsp. coconut oil into a small microwave-safe bowl. Microwave for intervals of 30 seconds, stirring, until the chocolate and oil are completely melted and combined. Using a small spoon, drizzle the chocolate mixture quickly over the cake. 

 

To serve: 

You can use any leftover drizzle for beautiful, unique plating designs. (For orange zest mousse and candied orange recipes, be sure to visit girlhackz.com.)

 

Parmigiano-Reggiano Zoodle Bowl

Ingredients:

3 cups shredded Parmigiano-Reggiano cheese

2 fresh zucchini, ends chopped off

1 cup cherry tomatoes

 

To make:

For the bowls, preheat oven to 375°. On a baking sheet covered with parchment paper, sprinkle shredded cheese into two separate 8-10” rounds, in a layer about ½ inch thick. Bake for 15 minutes. Remove rounds from oven and allow to cool for one minute. While they cool, turn two shaping bowls upside down. Using a spatula, lift the rounds from the baking sheet and drape each over a bowl so it molds to the bowl’s shape; this creates your edible container. Allow bowls to sit for five minutes to cool and harden.

 

For the zoodles, while the parm bowls are baking, transform your zucchini using a spiralizer. Steam or sauté the zoodles, if you like. Season and set aside. 

 

To serve:

Add your zoodles (raw or steamed) and cherry tomatoes to your bowls, and top with your favorite summer sauce or dressing. (For simple sauce and dressing ideas, be sure to visit girlhackz.com.)

 

ZOODLES? SPIRALIZER? HUH?

A newer kitchen device appeared on the market in the past few years: the spiralizer. This hourglass-shaped implement allows you to push and twist a vegetable (such as zucchini) through the blades to create long vegetable “noodles” (or zoodles, if you’re using zucchini) which can be cooked or eaten fresh, as you like. Many stores carry them, including CVS and Bed, Bath, & Beyond.

 

 

Salted Caramel Crunch Parfait

 

 

 

Ingredients Create Two Parfaits

 

Layers Bottom to Top:

No Bake Almond Cake

¼ cup chopped strawberries

1 slice well-done grilled turkey bacon, crumbled

¼ cup chopped strawberries

Cleaner Caramel

Banana Bacon Ice Cream

Garnish: ½ slice of turkey bacon

 

Almond Cake Layer Ingredients:

1 ¼ cup almond flour

1 teaspoon pure vanilla extract

7 medjool dates, soaked and pitted

Dash of cinnamon

¼ cup coconut palm sugar

¼ cup coconut oil, melted over medium heat

* Add ingredients to blender, and blend until a sticky cake is formed.

 

 

Cleaner Caramel 

Ingredients:

3 tablespoons organic coconut oil

1 cup coconut palm sugar

½ cup soy milk

1 tablespoon pure vanilla extract

* Add all ingredients to a saucepan.  Stir on low heat until consistency is thick and creamy; about 15 minutes.  Remove from heat and continue stirring for 2-3 minutes to thicken.

 

Banana Bacon Ice Cream 

Ingredients:

1 ripe banana, peeled and frozen

1 slice well-done turkey bacon, crumbled

* Remove banana from freezer and place in blender.  Blend until consistency is thick and creamy, resembling ice cream.  Scoop into a bowl, and stir in crumbled bacon.

 

 

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